Gheymeh Bademjan : Iranian stew
Iranian stew with eggplant, split peas and meat

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Gheymeh Bademjan : Iranian stew
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Adjust Servings:
600g Lamb shoulder
2 to 3 Eggplants
250g Yellow split peas (Chana Daal)
3 Tomatoes
3 cloves of Garlic
4 Onions
2 teaspoons Tomato paste
3 limou Amani (dried lemons)
1 teaspoon Cumin
1 teaspoon Nutmeg
2 teaspoons Cinnamon
1 teaspoon Ground cardamom
1 teaspoon Turmeric
Olive oil
Salt & Pepper
  • 1h30
  • Serves 6
  • Easy



Votes: 1

Khoresh Gheymeh Bademjan is a traditional Iranian dish made with yellow split peas (Chana Daal), eggplant and tomatoes. This is personally one of my favorite Iranian recipes that I regularly cook in large quantities for my families and friends.

This recipe is a mix of Khoresh Gheymeh and Khoresh Bademjan. You will love !



cooking meat

In a large sauté pan, put a little oil and brown your pieces of meat cut into cubes over high heat until they are golden brown on all sides, then set them aside. You can very well use other meats than lamb for the Gheymeh Bademjan recipe.


Preparation of vegetables

While the meat is cooking, chop your onions and garlic cloves. Crush the tomatoes and pierce your dried lemons (limou amani) with a fork. Also rinse your yellow split peas in cold water.


Cooking Ghyemeh ​​Bademjan

Use the same sauté pan and lower the heat. Now add the garlic, minced onions and all the spices and brown, stirring constantly. When your onions are golden, add the crushed tomatoes, the tomato concentrate, the previously rinsed split peas, the dried lemons then add your pieces of lamb meat. Pour water just up to it. Be careful, don't put too much. The water should just cover the meat and vegetables in your Khoresht Gheymeh Bademjan.


Simmer your Gheymeh Bamdejan over low heat for about 1h20. Mix every 10 minutes or so, checking that the preparation has not dried out too much. Do not hesitate to add a little water if this is the case.


Prepare your eggplants (Bademjan)

Cut your eggplants into large slices lengthwise. Your eggplant slices should be thin enough to cook well (about 5 mm thick). Brush them with olive oil and bake them in the oven at 210° for a few minutes until they have a nice golden color. The cooking time will depend on the power of your oven as well as the height at which you put them in the oven.
Once your aubergines are well grilled, set them aside for the dressing of your Gheymeh Bademjan.
Watch your eggplant carefully, it will be the main ingredient of your Khoresht Gheymeh Bademjan!


Your homemade Gheymeh Bademjan is ready!

Arrange your Iranian Gheymeh Bademjan in a large dish with the stew in the center. Cover it with your slices of grilled eggplant. You can very well serve this typical Iranian dish with good Persian rice and grilled potatoes. Enjoy your meal ! :)


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